Cream butter with sugar until light and creamy. Beat in egg and
vanilla essence followed by the sugee. Add in sifted
dry ingredients and desiccated coconut. Mix till well blended.
Shape half a tablespoon of mixture into small round
balls, the size of small limes. Roll in the remaining portion of
dessicated coconut and place on lightly greased trays
then press the balls down with a fork.

Bake in preheated oven at 170°C for 15 minutes or until lightly
golden. Cool cookies thoroughly and store in airtight
containers.

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